Harvested by hand. 100% Destemmed, cold soak for 2 days prior to fermentation. Fermented wild on skins and spontaneous MLF. 55% macerated for 6 weeks total, and 45% on skins for 196 days. Aged for 26 months in seasoned barriques and 750L casks.
NOSE: Rose petals, sandalwood and tobacco.
PALATE: Vibrant acidity ties in with the floral and fruity higher aromatics, and terracotta tannin dictates a savoury structure through a long, detailed finish.
PAIR: Beef on the bone or porcini pasta.
CELLAR: Up to 15 years.